An easy variation of beef stroganoff. Chunks of beef are cooked in an instant pot until it becomes succulently tender. The sauce is rich, creamy, and flavorful with the addition of mushroom soup and sour cream.
Set instant pot to SAUTE mode. Add oil. Once hot, add beef and season with black pepper. Cook until brown on both sides. Do this in two batches if needed.
Add butter, onions, garlic, and Worcestershire sauce. Cook until softened. Stir to scrape the brown bits off the bottom of the pot.
Add mushrooms, canned mushroom soup, and beef broth. Give it a quick stir. Lock the lid. Press CANCEL. Select PRESSURE COOK and set the timer to 25 minutes. When the timer is up, turn the knob to VENTING to quick-release (follow the manufacturer’s guide for safety.)
Open the lid carefully. Press CANCEL then select SAUTE mode. Give it a quick stir to release the heat. Pour the sour cream and stir until it's fully melted. Taste and season with salt and pepper, to taste.
Sprinkle with fresh parsley or chives. Serve with rice, pasta, egg noodles or mashed potatoes. Enjoy!
Notes
Beef - use cuts that are sold as braising (or stewing) beef including blade, chuck, skirt, leg, and flank. Choose a cut with a nice marbled fat so it doesn't dry out during pressure cooking.
Beef broth substitute - dissolve 1/2 piece of less sodium beef bouillon in hot water.
Cooking time - pressure cook for 20 minutes if using thin cuts of beef.
Sauce thickness - simmer until desired thickness is achieved. You can also add a cornstarch slurry (1 tbsp water + 2 tsp cornstarch) to quickly thicken. If the sauce becomes too thick, add a splash of water.
Instant Pot - always follow the manufacturer’s guide for safety.
Course :Main Course
Cuisine :Western
Keyword :easy beef stroganoff recipe, instant pot beef stroganoff